![]() Stripe sets this cookie cookie to process payments. CookieĬloudflare sets this cookie to identify trusted web traffic. These cookies ensure basic functionalities and security features of the website, anonymously. A D is one star and a D- one-half of a star.Necessary cookies are absolutely essential for the website to function properly. A C- is two stars.ĭ+ to D-: Below average whiskey. A B- is three stars.Ĭ+ to C-: Average whiskey. The best of the mass market whiskeys fit in this category, as do the bulk of the premium brands. Five stars.Ī-: A fine bottle of whiskey, representing the top end of the conventional, premium range.ī and B-: Good and above average. Above five stars.Ī: An outstanding bottle of whiskey, but lacking that special something which makes for a true masterpiece. A+: A masterpiece and one of the ten best whiskeys of its type. Some "premium" whiskeys really are quite terrible, while some mass market products are good enough to pour into a decanter and serve to the Duke of Edinburgh. The following indicators should be taken as only a guide and not a set of hard and fast rules. ![]() The Whiskey Reviewer uses a letter-based rating system, instead of the numerical 100-grade rating system. The official price on Redbreast 12 is now $66, and the online retailer average pegs the price at very, very near that: $67. Palate: Silky and smooth, red berries, buts, charred oak, leather, sherry, creamy, and mild spiciness.įinish: Long and spicy, lingering sherry, leather, and toasted wood. Nose: Rich fruitiness, red berries, sherry, nutty (almonds/cashews), creamy sweetness, floral, and toasted wood. As it is, I just plain like the stuff and would make it a staple if it were only a bit cheaper. I don’t rave about Redbreast 12 Year Old the way some people do, but I might have had I discovered it about five or six years earlier than I did. ![]() The finish is a long, mild one, despite the heft and full-bodied nature of the scent and taste, making this one of those Irish whiskeys that is perfect for summertime drinking. Not so much caramel as before, but plenty of spiciness stirred in to enhance the sweet side of the flavor. The palate is thick, smacking of floral citrus sweetness and nuttiness, leaning to marzipan and a touch of sherry-cum-dried fruits. Some of it was, but the majority comes from ex-sherry casks. The nose is fruity floral, creamy, and laden with cake spice and caramel, the latter so much so that you could be forgiven for thinking the spirit was aged primarily in ex-bourbon barrels. Out of the green glass bottle and into the glass, this 40% abv whiskey has a bright, rich gold coloring, like honey with just the slightest twist of copper in it. This plus the fact that it is the most widely and readily available expression of its kind make it th e single pot still whiskey. Redbreast took international whiskey circles by storm, winning high marks and many, many titles and gold medals. Prior to Redbreast, if one was one of the very few with an interest in pot still whiskey, the best that could be done was to buy a blend with a higher proportion of pot still, such as Powers or Irishman. When it did, it was with Redbreast 12 Year Old that they made the initial shove. Yet it was not until relatively modern times, albeit still under Crockett’s tenure, that the same Cork County distillery that has Jameson as its bread and butter committed to pushing single pot still whiskey. When Barry Crockett retired as Master Distiller for Irish Distillers in 2013 after 47 years with the company, his principal legacy was preserving the distinctly Irish style of pot still whiskey.
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